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dry cured ham, dry-cured ham, cooking dry cured ham, dry cured ham recipe, how to cook dry cured ham...

wet cured ham, wet-cured ham, city ham, baked wet cured ham, wet cured ham recipe, wet curing ham, d...

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

A whole or half ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.

Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

A ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.

A brine cured ham for which Belfast is famous. Irish hams develop a distinctive flavor of their own from being smoked over peat and/or juniper fires.

A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

A precooked ham that has been pre-sliced by spiral cutting in order to make it convenient for serving the ham slices.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.